Spiced snapper with barbecued corn and pineapple salsa

The whole family will love this fast and fresh fish dish, served with a zesty pineapple salad and grilled corn.

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Easy dinner recipes, Nutrition information

Ingredients

2 corn cobs, husks and silk removed

2 teaspoons ground turmeric

1 teaspoon curry powder

1 tablespoon canola oil

4 (150g each) snapper fillets (skin on)

1 lemon, quartered

Steamed white long-grain rice, to serve

Pineapple Salsa

400g fresh pineapple, peeled, finely diced

1 green onion, thinly sliced

1 yellow capsicum, finely diced

1 green chilli, seeded, finely chopped

2 tablespoons lemon juice

Method

Step 1

Place corn in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 5 minutes. Drain. Set aside for 5 minutes or until cool enough to handle. Cut corn into 2.5cm-thick rounds.

Step 2

Meanwhile, make Pineapple Salsa: Place pineapple, onion, capsicum, chilli and lemon juice in a glass or ceramic bowl. Stir to combine. Cover. Set aside.

Step 3

Combine turmeric, curry powder and oil in a small bowl. Place fish on a large plate. Brush both sides of each fish fillet with turmeric mixture.

Step 4

Heat a barbecue hotplate or frying pan on medium-high heat. Cook fish, skin-side down, for 3 minutes. Turn. Cook for a further 3 minutes or until browned and just cooked through. Transfer to a plate. Cover loosely with foil to keep warm.

Step 5

Add corn and lemon quarters to barbecue hotplate. Cook, turning, for 3 minutes or until golden and just starting to char. Place fish on serving plates. Top with pineapple salsa. Serve with corn, charred lemons and steamed rice.